I’m just starting my first full time job so it’s time for full on adulting. I’ve always been a fan of meal prep to decrease stress during a busy week so I’ve been trying to come up with new, budget friendly lunch ideas. Our office goes out to eat together once I week, so I definitely want to keep it thrifty when I pack.
Protein is usually the most expensive ingredient for a meal so I usually keep it to tuna, eggs, and plant based options. Tuna by itself is not the most appealing so I decided to try an experiment: flavor packed tuna burgers! I can see endless options, but this flavor combo has been my favorite so far.
-1 can tuna
-1/2 scoop Designer Protein green superfoods (Use code HANNAH20 for a discount!)
-1 tsp paprika
-1 tsp cumin
-2 tbsp egg whites
1. Combine all ingredients in a bowl and stir until thoroughly mixed.
2. Heat a non-stick or well greased griddle to 400.
3. Divide tuna mixture into two patties on the heated griddle.
4. Let sizzle for 2-3 minutes.
5. Carefully flip burgers over with a large spatula and let sizzle for 1-2 minutes.
6. Remove burgers from griddle.
7. Enjoy on top of a salad or on a bun!
What flavor combinations would you try?
I love coming up with new recipe ideas and I’ve recently been on a Greek yogurt kick. I had a spaghetti squash on hand and opted to make a casserole dish. The Greek yogurt added the perfect creamy, rich texture while keeping it healthy and full of protein! My dad was a huge fan too (he really loved the addition of bacon).
2 tbsp egg whites
1 cup plain Greek yogurt
1 small spaghetti squash
1 tsp minced garlic
1/4c Parmesan cheese
2 tbsp bacon bits
1 bag Morningstar farms meat substitute
1) Cook spaghetti squash in microwave; simply microwave at medium power for 4-7 minutes depending on size. I cooked our small one pound squash for about 4 minutes.
2) Mix together Greek yogurt, egg whites, 2 tablespoons of Parmesan cheese, minced garlic, and bacon bits until well combined.
3) Sautée Morningstar farms crumbles according to directions on the bag until thoroughly cooked.
4) Cut open the spaghetti squash and scoop out the inside of the squash and shred well with a fork until no big chunks of squash remain.
5) In a large bowl, combine the cooked spaghetti squash and Greek yogurt mixture. After thoroughly mixed, add in the crumbles.
6) Pour the whole mixture into a greased large casserole dish.
7) Bake for 30-45 minutes at 325.
Enjoy! This freezes very well so feel free to make a big batch and then freeze one meal portions for lunches or extra busy nights.
Have you ever used greek yogurt in a casserole?
The perfect refreshing summer meal– Miracle Noodles shrimp alfredo! I was craving seafood and a light pasta recipe sounded perfect. I love the rich, nutty flavor of nutritional yeast (plus the great health benefits) and it really adds more depth to a basic alfredo sauce. If you’re not used to using nutritional yeast, I recommend you start out with a bit less to start, then add more to taste. If you want to order Miracle Noodles, use code HANNAHJULY for a discount of 10% off!
- 1 bag of fettuccine Miracle Noodles
- 1/4c alfredo sauce
- 1 tbsp nutritional yeast
- 1 tsp Italian seasoning
- 1/2tsp Amore garlic paste
- 1/2 c eggplant, roasted
- 1/2c cauliflower, roasted
- 5-9 shrimp .
1. Prepare Miracle Noodles according to directions.
2. Combine alfredo sauce, nutritional yeast, Amore garlic paste, Italian seasoning, eggplant and cauliflower on stove and heat in a shallow sauce pan until warmed.
3. Steam shrimp.
4. Combine Miracle Noodles, alfredo sauce mixture, and shrimp and enjoy. I garnished my bowl with fresh basil straight out of my mother’s garden!
I have been a bit stressed in the past few weeks as I anticipated my big cross country move. As the days dwindled, what did I do? No, not pack.
I baked and cooked endlessly! Luckily, this resulted in some new recipes and tasty treats, but I can’t say it was helpful for getting my suitcases packed…
I had three very ripe bananas sitting on the counter so I decided to go with a simple banana bread option.
- 3 medium bananas
- 1 egg
- 1/3c Better Body Foods PB Fit
- 1/3c Better Body Foods coconut flour
- 1 tsp vanilla
- 1/2tsp baking powder
- Stevia, to taste
- Dash of cinnamon
- 1/3c Chocolate Chips (choose Dairy Free if you want; Lily’s Sweets makes great vegan chocolate chips)
- 1/3c chocolate peanut butter (I used Wild Friends–use another type if you’re going the dairy free route)
1) Preheat oven to 325.
2) In a large bowl, combine bananas, egg, and vanilla.
3) Add in coconut flour, PB Fit, baking powder, and a dash of cinnamon.
4) Stir mixture until combined.
5) Add stevia to taste.
6) Stir in chocolate chips.
7) Pour batter into a greased loaf pan.
8) Swirl chocolate peanut butter on top of loaf for extra peanut butter flavor!
9) Bake for 35-40 minutes or until top is slightly browned and firm to the touch. The edges of the bread should begin pulling away as well.
10) Let loaf sit in pan for 10-15 minutes.
11) Let cool on a baking rack.
Do you always make the same banana bread recipe? Is peanut butter a must for you?
I was craving something smoky, creamy, and different the other night. I had gone to the farmer’s market earlier that day and found some wonderful yellow zucchini that I was dying to use.
I started out with the sauce and the meal quickly evolved from there.
3 tbsp almond milk
1/4 tsp liquid smoke
1 packet NuNaturals stevia
1 tsp liquid aminos (or soy sauce)
3-4 threads Saffron
1/2 tsp Paprika
Salt, to taste
1/2 Portabello Mushroom, chopped
1/2c Yellow zucchini, chopped
Miracle rice, prepared according to directions on the bag
1) In a small sauce pan, combine almond milk, liquid smoke, liquid aminos, stevia, saffron, paprika and let simmer.
2) Chop zucchini and portobello mushroom into thin slices. Set aside.
3) Prepare miracle rice according to the directions on the bag. Stir sauce mixture occasionally as it begins to thicken at a slow simmer.
4) Add chopped zucchini and mushroom to the sauce, turn up the heat to medium-low.
5) Continue stirring mixture and after vegetables are nearly cooked, add in miracle rice.
6) Stir mixture well. Add a dash of almond milk and liquid aminos to taste if you need more liquid (be sure to add more liquid slowly).
I’m sure this dish would be delicious with a wide variety of vegetables. I also thought of adding shrimp for an extra kick of protein. If you want to try Miracle Noodle, use code HANNAHJULY for a discount!
Do you go to local farmer’s markets? What inspires your dishes?
What happens when you have random ingredients you need to use? I know I always get creative and come up with a new recipe. As you might guess, we had tons of yogurt in the fridge and a bag of crumbs from our Costco-supported Cello Wisp addiction (Cello Wisps are basically crackers made only of Parmesan cheese–high in protein and calcium, low in carbs!). With these ingredients, I came up with this idea for baked chicken bites. I hope you enjoy them!
1) Set oven to 375.
2) In a medium size glass container combine:
1c plain yogurt
1/2 lemon, squeezed
1tsp Amore garlic paste
3) Chop 2 chicken breasts into approximately 1.5×1.5in cubes.
4) Add the cubes into the glass container, cover and place in refrigerator.
5) Now, crush Parmesan cheese cello wisps until you have 2.5-3c worth of crumbs (feel free to sub in some Panko bread crumbs). Add 2 tsp Italian seasoning and stir until well combined.
6) Pour crumb mixture onto a large plate.
7) Take out chicken cubes and dip and roll (sounds like a dance move, right?) each piece in crumb mixture until fully coated. I used a big spoon and fork to do this!
8) Place dipped cubes onto foil lined, lightly oiled cookie sheet.
9) Bake at 375 for 18 min or until chicken is cooked through.
Enjoy! We had our chicken bites alongside roasted asparagus and spaghetti squash with marinara sauce.
What’s your favorite way to use leftovers?
Everyone knows that familiar feeling…it’s 6PM, your stomach is growling, you have no idea what to make for dinner…
An easy option is pasta, but then comes another question…what kind of pasta? Amore has tons of solutions! Our family loves using the Amore herb paste (a tasty mix of fresh herbs in olive oil) to toss the pasta and some freshly sautéed spring veggies!
The paste is vegan, all natural, and tastes just like fresh herbs! A little goes a long way and adds the perfect light flavor to a pasta dish. A mix of whole grain pasta, herb paste to taste (2 tsp or so), and sautéed asparagus, bell peppers, and yellow summer squash is colorful, flavorful and healthy!
The perfect side for salmon, or a tasty light dinner on its own!
What’s your favorite easy go-to dinner?
A recipe that includes the word “milkshake” in the title sets a high bar, but I assure you this will not disappoint!
This is Designer Protein’s newest line of protein, “Native Whey.” This protein is cold filtered from non-GMO, grass-fed milk that has no antibiotics or artificial growth hormones. A lot of whey is a result of the leftover product of cheese-making, but native whey is different and processed at lower temperatures and is not exposed to ingredients involved in the cheese-making process. Native whey also more leucine, a crucial branched chain amino acid, and glutamine that most whey proteins. Leucine is an essential amino acid shown to help in muscle protein synthesis (aka turning that hard work from exercising into muscle) .
Beyond the nutrition, the powder tastes amazing. My mom, who hates the taste of stevia usually, really likes the flavor! That’s a win in my book. Without further ado, here is the recipe:
2 cups almond milk or water
1 cup frozen berries
1 scoop Designer Protein Vanilla Milkshake Native Whey
1 tbsp NuNaturals Cocoa Powder
Combine all ingredients in high powered blender. Blend until smooth and enjoy! For a thicker, more decadent shake, add another tablespoon of cocoa powder. A note on the cocoa powder: NuNaturals is one of my favorites and using a Dutch-processed cocoa is a must to get the same rich flavor!
Use code HANNAH20 for 20% off your order from Designer Protein!
Growing up, I would often walk to Panera after school and get a cinnamon crunch bagel and I would get hungry again an hour later. Looking back now, I cannot say that I’m surprised. Those gigantic, refined flour, sugar-laden treats are are not exactly a wholesome snack–they pack 430 calories and 32 grams of sugar. That is eight teaspoons of sugar. Now I don’t want to demonize sugar or bagels, but so many of our modern day products have ballooned in size; a plain bagel twenty years ago was about half the size of today’s bagel.
Luckily, not all bagels are created equal and there are some great options out there that pack a great nutritional punch and taste amazing.
Enter: Western Bagel. The brand was generous enough to send me a sample pack of their Perfect 10 line bagels,which comes in Healthy Grain and Everything flavor.
Curious where the name comes from? Check out the nutrition stats:
The bagels have a whopping 19 grams of protein and 10 grams of fiber–that’s what I would call a filling, healthy afternoon snack!
You can make it sweet with jam (I love Nature’s Hollow)…
It goes without saying that my freezer is fully stocked and ready; these are the perfect on-the-go snack for a long day at school or at work.
Use code “Hannah15” for 15% off your order! Note that you must finish making an account and refresh the page (logged in) before you can apply the code.
What’s your favorite bagel topping?
I recently got the chance to try Super Body Breakthrough Wake Shake (I got cinnamon bun and caramel latte flavors)! Now I love a good protein shake or smoothie bowl, but I was dying to turn the amazing cinnamon bun flavor into a baked good form. I love the shake mix; it is not the typical “protein shake.” The mix provides a great balance of fats, protein, and fiber…we do need more than just protein (check out the linked article to learn more).
I decided to try and make cookies and they turned out perfectly! I love throwing ingredients together and seeing what comes out of the oven. These cookies have the perfect buttery flavor from the grass-fed butter in the Wake Shake mix (yay healthy fats) and the collagen blend is perfect for healthy hair, skin, and nails.
- 1 scoop cinnamon bun Wake Shake
- 1/2 cup NuNaturals Oat fiber (can sub in oat flour)
- 1 egg (or 3 tbsp egg whites)
- 3-4tsp water
- Dash of NuNaturals stevia
- 3/4 tsp baking powder
- Cinnamon to taste
First, preheat oven to 350 degrees Fahrenheit. Combine all dry ingredients and stir until well mixed. Add in wet ingredients and mix until thoroughly combined. Drop dough by the tablespoon onto a greased cookie sheet. Place in oven for 8 minutes. After 8 minutes, turn off the oven and leave the cookies in for 10 more minutes or until the tops are firm to the touch. Enjoy!
These cookies are delicious dipped in peanut butter–don’t blame me if you can’t stop dunking! Use discount code “CH10” for 10% off anything from Super Body Breakthrough!
I haven’t tried the recipe with other mixes, but let me know if you do. I would recommend using a shake blend with a higher fat content to get a similar texture. I hope you enjoy!